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Lemon-Poppy Seed Cake
Ingredients
Cake
  • 3 large eggs
  • 1 C. plus 2 T. granulated sugar
  • 1/2 C. heavy cream
  • 5 T. unsalted butter cubed
  • 1 T. poppy seeds
  • Finely grated zest of 3 lemons about 1 T.
  • 1 1/3 C. all-purpose flour
  • 1 1/4 t. baking powder
  • 1/4 t. salt
Glaze
  • 3/4 C. powdered sugar sifted
  • 2 T. lemon juice
Instructions
  1. Grease a loaf pan and line it with parchment paper. Use a piece of parchment larger than your pan so that you will have paper handles hanging over the long sides of the pan to help you ease the cake out of the pan.
  2. Preheat oven to 350 degrees F.
  3. Using the paddle attachment in your stand mixer, beat eggs and sugar together until they are well-mixed and frothy. This should take about 2 minutes. Add the heavy cream to the egg/sugar mixture and continue beating for an additional 2 minutes. You want the mixture to thicken a bit.
  4. While the egg mixture is mixing, melt butter in a small saucepan. Remove from the heat and add poppy seeds and lemon zest. Set aside.
  5. In a medium-sized bowl, sift the flour, salt and baking powder together. Fold the flour mixture into the egg mixture using a rubber spatula.
  6. Add the butter/lemon zest/poppy seed mixture to the batter and fold into the batter.
  7. Pour batter into your loaf pan. It should come about 3/4 up the side of the pan. Bake in a 350 degree F. oven for about 50 minutes or until a skewer stuck into the middle of the cake comes out clean.
  8. To make the glaze, whisk powdered sugar and lemon juice together. Drizzle the glaze over the hot cake just as it comes out of the oven.
  9. You should leave the cake on your counter to cool for about 30 minutes before removing it from the pan.
  10. Serve at room temperature.